Coat the cucumber in salt and allow it to sit for 15 minutes allowing the excess water to drain off before adding them to jar with the onions after brushing off any excess salt. Heat the vinegar with the turmeric, maple, mustard seeds and sugar, simmer gently until the sugar has dissolved then bring it to a boil.

Pour the hot liquid over the cucumber and seal before allowing to cool or overnight for the best results.

In a large mixing bowl combine the dry ingredients and the wet ingredients in a separate mixing bowl. Slowly add the wet ingredients to the dry ingredients while mixing until combined before adding the cheese, chives and chilli along with the black onion seeds. Allow the mixture to sit for 10 minutes. While the mixture is sitting prepare the chicken. Add the chicken to a mixing bowl and season with salt and freshly ground black pepper along with the garlic powder and sriracha. Massage it into the chicken before adding the buttermilk and stirring to coat. Dip the chicken into the flour to coat well by pressing the flout into the chicken. Dust off the excess flour before setting the chicken aside while preheating the oil.

Heat the waffle iron. Add a large spoonful of the batter to the waffle iron and cook as required until perfectly cooked and golden.

Carefully drop the chicken in the oil and deep-fry until golden and crisp.

Prepare the glaze by simply heating all the ingredients together until well combined.

Build the sandwich by adding the chicken to the base of the waffle before drizzling over the glaze and adding some the waffles and finishing with another waffle.

As an option serve the sandwich with thinly lettuce coated in ranch dressing